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Marmalade Soy Wings

 Marmalade Soy Wings
Whether I use drumettes or chicken wings, these savory bites are always popular. I keep the pretty glazed appetizers warm during parties by serving them in my slow cooker. —Carole Nelson, Parkville, Missouri
8 ServingsPrep: 15 min. + marinating Bake: 40 min.


  • 15 whole chicken wings (about 3 pounds)
  • 1 cup soy sauce
  • 1 cup orange marmalade
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper


  • Cut chicken wings into three sections; discard wing tip sections. In
  • a small bowl, combine the soy sauce, marmalade, garlic, ginger and
  • pepper. Cover and refrigerate 1/2 cup marinade for basting.
  • Place remaining marinade in a large resealable plastic bag. Add wing
  • sections; seal bag and toss to coat evenly. Refrigerate for 8 hours
  • or overnight.
  • Drain and discard marinade. Place chicken wings in a greased 15-in. x
  • 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 15
  • minutes.
  • Baste with a third of the reserved marinade; bake 15 minutes longer.
  • Baste with remaining marinade. Bake 10-20 minutes more or until
  • chicken juices run clear. Yield: 8 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Marmalade Soy Wings (continued)

Wine (continued)